Name: Butternut Squash Lentil Pie
Total time: PT6600.0S
Yield: 6
Ingredients: 4 cup Butternut Squash; 2 tablespoon Extra-Virgin Olive Oil; 1/2 teaspoon Ground Cinnamon; 1/4 teaspoon Ground Nutmeg; 1/2 teaspoon Garlic Powder; 4 tablespoon Coconut Oil; 1 can Full-Fat Coconut Milk; to taste Sea Salt; to taste Ground Black Pepper; to taste Fresh Parsley; 1 cup Lentils; 2 1/2 cup Water; 2 tablespoon Extra-Virgin Olive Oil; 1 White Onion; 1 1/2 cup Carrot; 1 cup Celery; 1 Red Bell Pepper; 1 cup Frozen Green Peas; 1 tablespoon Italian Seasoning; 1 tablespoon Dried Rosemary; 2 clove Garlic; 1 can Tomato Paste; 1 cup Vegetable Stock

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Butternut Squash Lentil Pie

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Joyous Health

I'm Joy, the Founder of Joyous Health, a Certified Holistic Nutritionist, and a best-selling author. My recipes are designed to show you a fresh new approach to eating that will change the way you think about food and what you eat.

https://www.joyoushealth.com/

A totally plant-based shepherd's pie. While not traditional since it contains lentils, but interestingly enough, the lentils hold flavor better than the meat version and the butternut squash topping and spices are truly wonderful.

1HR 50MINS

Total Time

$3.09

Cost Per Serving

Ingredients

Servings

us / metric

Topping

4 cups

Cubed Butternut Squash

up to 5 cups

2 Tbsp

Extra-Virgin Olive Oil

as needed

Ground Cinnamon

as needed

Ground Nutmeg

as needed

Garlic Powder

4 Tbsp

Coconut Oil

or Ghee for Non-Vegan

1 can
(400 mL)

Full-Fat Coconut Milk

to taste

Sea Salt

to taste

Ground Black Pepper

to taste

Fresh Parsley

Bottom

1 cup

Lentils

2 1/2 cups

Water

2 Tbsp

Extra-Virgin Olive Oil

Small White Onion, chopped

1 1/2 cups

Chopped Carrots

1 cup

Chopped Celery

Red Bell Pepper, chopped

1 cup

Frozen Green Peas, thawed

1 Tbsp

Italian Seasoning

1 Tbsp

Dried Rosemary

2 cloves

Garlic, finely chopped

1 can
(5.5 fl oz)

Tomato Paste

1 cup

Vegetable Stock

Nutrition Per Serving

VIEW ALL

Calories

356

Fat

19.2 g

Protein

10.4 g

Carbs

39.3 g

Author's Notes

This will freeze well so cover it and freeze for up to 2 months or refrigerate for 1 week and reheat in the oven as needed.

I prefer the richness of ghee for this recipe but if you want this to be vegan then use coconut oil.

I used Cha's Organic full-fat coconut milk. Make sure you buy "FULL FAT" and if it's mostly liquid, the topping will be too watery. Do not sub in liquid coconut milk from a carton, it's too liquidy to achieve a creamy topping.